Spaghetti with Feta Cheese and Black Olives

Ingredients per portions

500 g	spaghetti
200 g	feta cheese
100 g	black olives, pitted
½ bunch(es)	thyme
½ bunch(es)	marjoram
6	tomatoes
250 ml	wine, white, dry
	sea salt
	pepper, ground, black
1 tbsp	olive oil
1 tbsp	honey
1 clove(s)	garlic, minced
1	shallot(s), chopped

Method

Plunge tomatoes into boiling water, peel, pit and dice. Heat olive oil an a pan and add tomatoes, garlic and shallots, saute for some minutes.

Stir a little free space in the middle of the pan and pour in the honey to let it caramelise.

Then stir everything by adding salt, pepper, minced herbs (thyme and marjoram - save one sprig of marjoram) and half of the wine. Simmer until tomatoes are cooked to a sauce.

Cook the spaghetti in boiling salted water.

Add the remaining wine to the sauce, cut cheese in to small pieces, chop olives and add everything to the tomato sauce. Finely chop marjoram sprig.

Give spaghetti on 4 warmed plates and serve sauce over the spaghetti, sprinkle with chopped marjoram.

Preparation time: ca. 30 min Grade of difficulty: medium